Shrimp Scampi Pasta

Shrimp scampi recipes abound in Italian American kitchens. Also called langoustines, scampi are small, rosy-hued crustaceans that look like a cross between a crawfish and lobster. But, as Italians immigrated to the United States, “shrimp scampi” came to mean an array of dishes involving some combination of cooked shrimp or prawns in a garlic-butter sauce. And while traditional versions aren’t made with pasta, it didn’t take long for someone, somewhere to marry the two.

A few clever shortcuts build flavor fast in this weeknight-friendly shrimp scampi pasta recipe. Sizzling minced garlic and red pepper flakes in hot oil at the start creates a rich, savory base for the buttery white wine sauce. Use Pinot Grigio, Sauvignon Blanc, Etna Bianco, or any dry white wine you like to drink—or substitute an equal amount of chicken broth brightened with lemon zest and fresh lemon juice. Starchy pasta water gives the scampi sauce a silky consistency. While you can use linguine or even angel hair pasta, we recommend spaghetti because the sauce clings to the heftier strands perfectly. Garnish each bowl with chopped fresh parsley and serve with crusty bread, a smartly dressed green salad, or both.